Ham and Great Northern Bean Soup for the Crock Pot

Recipe by Cats Pajamas
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READY IN: 8hrs 20mins
SERVES: 6-8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
  • Add chopped carrots and onion.
  • Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
  • Add ham and stir again.
  • Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
  • Add bay leaf and push it gently under the surface of the broth so it doesn't float.
  • Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
  • Remove the bay leaf.
  • Add salt just before serving to the whole pot or individual bowls.
  • This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
  • If it's too thin, just take the lid off for a while.
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